Honey-Glazed Pork Tenderloin with Mustard Seed and Apple Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Roasted pork tenderloin glazed with sweet honey and paired with a tangy apple chutney enriched with mustard seeds, reflecting Wisconsin’s agricultural produce and culinary spirit. This american-inspired pork ready in about 55 minutes blends pork tenderloin, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs pork tenderloin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tbsp Dijon mustard
• 2 medium, peeled and diced green apple
• 1 small, finely chopped yellow onion
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp yellow mustard seeds
• 1/2 tsp ground ginger
• 1 cinnamon stick
• 1/2 cup water

Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs pork tenderloin dry and season all over with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3 minutes per side.
3. Step 3: Whisk together 3 tbsp honey and 1 tbsp Dijon mustard, then brush half of this glaze all over the pork.
4. Step 4: Transfer the skillet to the oven and roast the pork for 15-20 minutes until internal temperature reaches 145°F, brushing with remaining honey-mustard glaze halfway through.
5. Step 5: While the pork roasts, prepare the apple chutney by combining 2 diced green apples, 1 finely chopped small yellow onion, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp yellow mustard seeds, 1/2 tsp ground ginger, 1 cinnamon stick, and 1/2 cup water in a saucepan.
6. Step 6: Simmer the chutney over medium heat for 20 minutes stirring occasionally until apples are soft and mixture thickens.
7. Step 7: Remove the cinnamon stick from the chutney, slice the pork tenderloin, and serve with a generous spoonful of the warm apple mustard seed chutney.